THE EPR DETECTION OF FOODS PRESERVED WITH THE USE OF IONIZING-RADIATION

Authors
STACHOWICZ W BURLINSKA G MICHALIK J DZIEDZICGOCLAWSKA A OSTROWSKI K
Citation
W. Stachowicz et al., THE EPR DETECTION OF FOODS PRESERVED WITH THE USE OF IONIZING-RADIATION, Radiation physics and chemistry, 46(4-6), 1995, pp. 771-777
Citations number
14
Categorie Soggetti
Nuclear Sciences & Tecnology","Chemistry Physical","Physics, Atomic, Molecular & Chemical
Journal title
Radiation physics and chemistry → ACNP
ISSN journal
0969806X
Volume
46
Issue
4-6
Year of publication
1995
Part
1
Pages
771 - 777
Database
ISI
SICI code
0969-806X(1995)46:4-6<771:TEDOFP>2.0.ZU;2-M
Abstract
Solid constituents extracted from irradiated foods have been examined by the epr (esr) spectroscopy. It has been proved that some epr active species produced by radiation in foods are specific and stable enough to be used for the detection of irradiation treatment. The most promi sing results have been obtained with bones extracted from frozen raw m eat (beef, pork, poultry and fish), with seeds of fruits (dates and fi gs), with dried mushrooms, gelatin and macaroni.